February 13, 2006
Left: steamed edamame with kosher salt, grape tomatoes, gyoza--some with shrimp filling and some with pork
Right: somen noodle stir-fry with veggies and tofu
Not pictured: spam musubi snack, azuki bean cake (monkey-shaped), soy sauce
I had to redo my noodles this morning. I used some wacky buckwheat noodles or something the first time, and they got all clumped and gluey. Yuk! Luckily, I had dried noodles on hand, which worked quite nicely. Good thing I had precut enough veggies and tofu last night to make 2 batches!
SOMEN NOODLE STIR-FRY
8 oz. somen noodles (or 2 bundles if pre-separated in package)
2 aburage blocks, thinly sliced
2 cups veggies, thinly sliced (I used orange bell pepper, carrot, and Chinese broccoli)
Chicken tenderloin, sliced into strips, then sliced again into "sticks" - optional
1 tbsp. canola oil
3 tsp. sake
2 tsp. soy sauce
salt to taste
sichimi togarashi to taste
- Bring water to a boil in a small pot. Add somen noodles and cook according to package directions until almost done. Be careful not to overcook! Drain, rinse in cool water to stop the cooking process, set aside.
- Heat oil in frying pan (large enough to accomodate all the veggies and the noodles) over medium heat. Add the veggies and tofu (and chicken if using) and a generous pinch of salt. Cook until veggies are done, but still crisp (and chicken is done, if using).
- Add the somen noodles to the frying pan. Add the sake, soy sauce, and salt to taste. Toss the noodles with the veggies until well-mixed and noodles are heated through.
- Place noodles in bento boxes (or plates). Sprinkle sichimi togarashi on top.
© Cooking Cute